Trim the tough leaves, stalks, and tops from the artichokes.
Rub the cut surfaces with lemon and place the artichokes in water.
Combine lemon juice, salt, 100g flour, and artichokes in a saucepan covered with water.
Simmer for 15 minutes until tender.
Fry the chopped bacon until the fat renders and meat becomes crisp.
Blend egg yolks and mustard in a food processor until creamy.
Slowly pour in 400ml oil while blending to emulsify the mayonnaise.
Incorporate the rendered bacon fat and crispy bacon bits into the mixture.
Season the mayonnaise with salt and pepper.
Drain the cooked artichokes and serve with the bacon mayonnaise.